Nora’s Chocolate Spice Applesauce Cake
This adaptation of a recipe from the 1959 Farm Journal Country Cookbook makes a great gift for holiday giving.
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Chocolate Pecan Meringues: A Special Kiss
Meringues have always fascinated me. What a stunning notion that you can beat air and sugar into a viscous mass of gloppy egg whites and transform it into a billowy white stiffness that bakes into something crunchy yet chewy.
Recent Posts
Just the Recipe: of July Chocolate Chunk Brownies
Brownies are as American as apple pie and if I had my way they’d be our national cookie. I always bake a batch for the Fourth of July.
Just the Recipe: Strawberry Shortcake
I split the just-baked rich buttery rounds of shortcake, fill them with lightly sugared berries and whipped heavy cream, top the cakes with more cream and berries, and eat away with a knife and fork.
Just the Recipe: Peanut Butterscotch Chews
The batter is made quickly in a saucepan. Be sure not to overbake. The cookies are very moist, not too sweet, and–let me warn you–it’s hard to stop eating them.
Lindy’s Cheesecake: The Recipe
Here is Lindy’s Cheesecake, the famous New York icon. It is my favorite cheesecake in the world. Why? Because its creamy texture can’t be beat, and it sports a pastry crust that insulates it from the intense initial heat of the oven–525 degrees Fahrenheit. The …
Just the Recipe: Greek Greens Pie
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get.
Avocado Lime Cheesecake with Oatmeal Brittle Crust
This is a rich, creamy, smooth, no-bake cheesecake with a crust made from oatmeal brittle, oats, and walnuts. A gingered blueberry sauce, sweetened with some of the powdered brittle, adds a zesty finish.
Just the Recipe: Food Processor Chocolate Cake
Most food processor owners don’t know how versatile their machines really are. Making cakes is something the food processor does extremely well and extremely fast.
Recipe and Tips: Hungarian Walnut Torte
This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream. The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs.
Just the Recipe: Angel Food Cake
If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out!
No-Knead Brioche Loaves and Rolls
When in doubt, bake! that’s my motto, and it’s what I do. You may want to, too. In fact, I encourage you to. The act of baking and the appetizing aromas that you’ll inhale will create happiness and good appetite. So I suggest you bake …
Just the Recipe: New York Style Crumb Cake
The main difference between a New York Style crumb cake and any other kind is the size of the crumbs.